Ingredients:
4 potatoes, sweet, Idaho, red, anything
4 potatoes, sweet, Idaho, red, anything
4 tablespoon olive oil, don’t be shy,
most of it will stay in the pan
1 Tbs garlic powder
1 Tbs rosemary
1 tsp paprika
salt to taste
1.
Preheat oven to 425˚. For crispy
fries, you want a hot, hot oven.
2. Scrub your potatoes, even if
they’re organic. They made their bed in the dirt. Enough said. I only peel the
sweet potatoes preferring the extra crunch of the Idaho, but that’s just me.
3. Cut into ¼ inch slices. Try to be
consistent. The thinner the better. You can cut off the ends and then begin
slicing, but there’s no right way to do it.
4. Once all fries are cut, spread them on your baking
sheet, covered in parchment. (If you have the time, you can soak them in hot
water for ten minutes to release the starch. They will be much crisper.) I
usually skip this step. Ten extra minutes is hard to come by in my house.
4. Add oil and spices, tossing until every piece is
covered and spread in a single layer. Use your hands, easier clean up.
5. Bake for 25 minutes, flip and bake until crispy, maybe
15 minutes more.
Enjoy!!
